Preheat the oven to 400°F, and line two large baking pans with parchment paper.

Whisk the egg and water together in a small bowl. Set aside.

Lightly dust a countertop or cutting board with flour. Roll the puff pastry out into a 12x16-inch rectangle.

Use a pastry brush to apply the egg wash to the entire puff pastry then sprinkle the parmesan mix onto the lower half of the pastry.

Fold the top half of the puff pastry, without the parmesan cheese mixture, over on top of the half with parmesan cheese mixture. The cheese mixture should now be closed inside. Use a rolling pin to gently roll over it a couple of times to ensure it seals shut.

Using a pizza cutter or a sharp knife cut ¼-inch thick, vertical strips from the dough.

One at a time, twist the strips as many times as you like then place them on the prepared baking pan. Dip your finger into the leftover egg wash and gently press the ends down onto the pan. (This will help the straws keep their shape while baking.) Repeat the baking process with the remaining cheese straws.

Bake for 8-10 minutes or until light, golden and crispy.

Serve with marinara sauce and freshly minced parsley if desired.

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